Pizza Stone over open flame?

[TomatoMustard]

I've read a lot about making pizzas on grills but not about on pizza stones on grills. Is this safe to do? I have a pretty thin pizza stone (maybe 3/8") and I don't really want to crack it but I think using it would make bbq pizza a lot easier. Ideas?

[scott123]

The only 3/8" stone that I can picture is the really inexpensive stone that you find at Walmart or Target.  Those kind of stones are definitely not made to handle grilling.  Those stones are so fragile, I wouldn't even say the word 'grill' anywhere near them 

In a grill setting, you really want something that can handle thermal shock well. Cordierite and firebrick are at the top of that list.

[pizzablogger]

The Old Stone "D Shaped" Grill Pizza Stone is 5/8" thick, made of firebrick and is listed to be able to withstand temps of up to 2300°F without cracking or chiping.

http://www.amazon.com/Stone-20-5-Inch-Pizza-Grill/dp/B002JPJ078/ref=sr_1_3?ie=UTF8&qid=1310499480&sr=8-3

This is made for a 22.5" diameter grill.

User Mmmph has this stone in his Little Black Egg Set-Up.

I have this stone myself and recently made three pizzas with no baffle between the heat of my 185,000 BTU cooker and the bottom of this pizza stone. The top of the stone got as high as 850°F by the third pizza.....and the bottom of the stone looks virtually brand new. --K

[Biz Markie]

I have the Emile Henry "FLAME" pizza stone from Williams Sonoma, and though it's pretty thin, it claims to be grill-worthy (it mentions 500-700^o).

I plan to try it soon.  I actually have a post in the Hearth Ovens section looking for some advice.

[barryvabeach]

I had a thin stone, don't recall where I got it , but it cracked.  I now use a corderite kiln shelf that is 5/8 inch thick, IIRC,  and have heated it on the grill a ton, and got it over 600 degrees no problems.  There are some that suggest if you use charcoal or lump that you use something below the stone to spread the heat and shield it from the intense heat ( like an aluminum pan ) ,  but I haven't done that with my gas grill, a Weber Summitt.